Tuesday, December 22, 2015

Ramp up Your Condiments for Upcoming Holidays - Part 4 of 4 with links to Parts 1-3 REPOST

Link Part 1
Link Part 3

Part 4

Asian Ketchup. Sit in 2 TBSN hoisin sauce, 2 chopped scallions & 2 TSP minced gingerroot to 1 cup ketchup. Spread on salmon or tuna burgers.


Creole Mustard.  Stir in 1 TSP of prepared Creole seasoning blend & a few dashes of hot sauce into 1 cup yellow or Dijon mustard.  Serve with grilled shrimp or chicken.


Caesar Mayonnaise.  Puree 1 cup of mayonnaise with 1 anchovy fillet (chefs use anchovy paste in a tube which you can keep in the refrigerator rather than buy a can of anchovies every time you need one), ¼ cup Parmesan cheese (I use Parmesan Romano as it gives the sauce more of a kick) & the juice of ½ lemon until smooth.  Toss with torn up romaine lettuce.  (My suggestion:  Add packaged Parmesan Caesar croutons (Fresh Gourmet Deli Style or other) right before serving so they don’t get soggy.


Creamy Salsa.  Stir in 4 oz. cream cheese (I use no fat or low fat) at room temperature into 1 cup salsa until thick and well combined.  Serve with crackers.


Spicy Sour Cream.  Stir in 1 TNSN minced picked jalapeno peppers & 2 TBSN fresh chopped chives.  Serve with baked potatoes, chili or black bean soup.


Tangy Mustard Vinaigrette.  Whisk into 1 cup of vinaigrette each 1 TBSN mustard, chopped capers & mayonnaise and a handful of chopped fresh dill (or to your taste).  Serve with boiled or roasted potatoes.


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